I think I have mentioned several times that I love mini desserts… and these Mini Pumpkin Cheesecakes are no exception.
Check out Marie’s recipe for the instructions. Here are the measurement conversions.
1½ cups (~200g) gingersnap crumbs
4 Tablespoons (57g) melted butter
¼ teaspoon cinnamon
12 oz (340g) reduced-fat cream cheese
1 cup (212g) pumpkin purée
2 large eggs
1/2 cup (106g) brown sugar
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon pumpkin spices
1/4 teaspoon salt
1 Tablespoon (14g) whole wheat flour
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